This tasty recipe is from ‘One Thin Bakes’ by Edd Kimber.
Ingredients
For the Cake
200g caster sugar
60g unsalted butter, softened
150g light brown soft sugar
1 large egg
125g plain flour
35g cocoa powder
½ tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
120ml sour cream
For the Coffee Flan
410g evaporated milk
397g condensed milk
100g cream cheese
1 tsp vanilla extract
4 tsp instant coffee granules/ espresso powder
5 large eggs
handful pecan nuts, roughly chopped
Method
– Grease and line a large baking pan. Preheat the oven to 180°C / 160°C with a fan.
– Add the sugar to a pan and cook until the sugar melts and becomes caramel brown. Pour the caramel into the baking tin and spread it evenly into each corner. Set aside.
– In a large bowl, add the butter and brown sugar and whisk until creamy.
– Add the egg and continue to whisk.
– In a small bowl mix the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt.
– Add half of this flour mixture to the batter. Mix until smooth.
– Add the sour cream and continue to mix.
– Add the final half of flour mixture and whisk.
– Add 80ml of boiling water and whisk until smooth.
– Pour the mixture into the baking tin and spread it evenly into each corner.
– In a blender, add the evaporate milk, condensed milk, cream cheese, vanilla extract, instant coffee, and 5 eggs. Blitz until smooth.
– Gently pour the flan mix gently onto the cake mixture.
– Place the baking pan into a larger baking pan and carefully pour some boiling water in between the two pans until it reaches halfway. Place it in the oven and bake for 1 hour 10 minutes. Check the flan before the final 10 minutes using a skewer or knife to pierce it. If it comes out clean, take it out of the oven.
– Let the flan cool completely in its hot water bath before you remove it from the larger pan.
– Cover it in clingfilm and place it in the fridge for 4 hours or overnight if possible.
– Then, flip it onto a serving plate, garnish in pecan nuts, and slice it up to serve!